Szechuan Shrimp and Rice Stir-Fry

Happy New Year everyone!
The holidays have come and gone, and it’s hard to believe we are already into year 2013. Looking back throughout the past year, 2012 was a very stressful one for myself, as there were a lot of challenges and changes, as well as a lot of adjusting and accepting that was required. That being said, I’m excited for 2013 to begin. A new beginning is much needed and I hope to do my very best to make this year a good one. Early this year I will be starting school again, which I’m excited about. This in itself is a new beginning, one that will allow me to one day gain the title of a Registered Holistic Nutritionist. Other than obviously studying, I hope to spend 2013 cooking new, delicious meals, spending time with family and friends, all while making new memories and embarking on new adventures.
This Szechuan style stir-fry is so incredibly flavourful, since it’s made with fresh ingredients including a large amount of ginger and garlic. I find that taking the time to make your own homemade sauce, is much better and healthier than any store-bought sauce. Stir-fries are an easy way to eat your grains, a variety of vegetables and protein, all in one dish. There are endless variations of asian inspired stir-fries, so it’s all about incorporating what you have, and being creative in the kitchen.


Szechuan Shrimp and Rice Stir-Fry

Yield: 4-6 servings


  • 1 cup whole-grain brown rice
  • 2-3 tablespoons olive oil
  • 5-6 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1/2 onion, finely chopped
  • 1/2 cup carrot, grated
  • 1 sprig of celery, finely chopped
  • 1/2 cup corn
  • 1/4 cup peas (I used from frozen)
  • 1 pound shrimp, shelled and deveined
  • 2 tablespoons low-sodium soy sauce
  • 3/4 teaspoon chili powder
  • 1 cup peppers, thinly sliced (I used orange and yellow)
  • 4 tablespoons green onion, finely chopped
  • 1 tablespoon cilantro, finely chopped
  • Salt to taste
  • Szechuan Sauce
  • 1/2 cup chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons corn starch
  • 1 teaspoon sugar
  • 1 tablespoon honey
  • 1 teaspoon sweet-chili sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons green onion, finely chopped


  1. Cook rice according to package directions and set aside.
  2. Mix Szechuan sauce ingredients in a bowl and set aside.
  3. Heat oil in a wok or large frying pan. Add garlic and ginger, cook for 2 minutes.
  4. Add onions and salt, cook until onions are translucent (about 6 minutes).
  5. Add carrots, peas, corn and celery. Stir well and cook for 2 minutes.
  6. Add shrimp, soy sauce and chili powder. Cook until shrimps are pink in colour, about 6-8 minutes. Add peppers, cook for 2 minutes.
  7. Stir in Szechuan sauce. Keep stirring until sauce has thickened.
  8. Add rice, cilantro and green onions.
  9. Mix well and serve with a garnish of green onions.



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